Executive Pastry Chef

Executive Pastry Chef

1. Our Brand Mission & Culture –

Nestled in Nashville’s heart since 1910, “the Hermitage Hotel”—Nashville’s original milliondollar landmark and the storied backdrop of generations of gatherings—continues to uphold its timeless motto: “Meet me at The Hermitage.” A National Historic Landmark since 2020, our iconic Beaux Arts architecture connects history and modern luxury under one welcoming roof.

Guided by Our Mission—our commitment to exceptional hospitality through highly personalized service delivered by exceptional staff—and shaped by six core values, we set the gold standard across luxury hospitality:

• Excellence – we continually raise the bar, surprising and delighting guests with poise and polish.
• Accountability – we take ownership of our goals, informed decisions, and guest satisfaction.
• Integrity – we act with consistent character, in every interaction, whether seen or unseen.
• Teamwork – we support one another in service, honesty, and respect, attending thoughtfully to every guest and teammate.
• Tradition – we honor the hotel’s legacy by ensuring our historic reputation grows brighter.
• Community – we are invested in Nashville’s well-being and continue our role in civic enrichment.

Our centuryplus evolution includes a respectful 2021–2022 restoration that refreshed our 122 suites while preserving arresting features like the marble lobby and stained-glass ceiling—alongside the debut of refined dining experiences shaped by Michelin-starred Chef Jean-Georges Vongerichten.

Why you'll thrive here:
When you join us, you become part of a team committed to preserving a cherished landmark and shaping its future—offering competitive wages, comprehensive benefits, and a professionally rewarding environment where growth, collaboration, and pride in legacy go hand in hand.

2. Position Overview

As the Executive Pastry Chef at The Hermitage Hotel, you transform dessert into art—merging Jean-Georges Vongerichten’s refined Southern-inspired culinary vision with a legacy of storied elegance. From elegant showpieces to seasonal plated desserts, your creations become the celebrated finales to landmark moments in this iconic, Beaux-Arts National Historic Landmark 

3. Key Responsibilities

Pastry Production & Operational Excellence

• Lead the pastry kitchen across all outlets and events—overseeing viennoiserie, plated desserts, confections, frozen treats, and custom cakes with precise mise en place and presentation standards.
• Design and launch signature seasonal menus with layered flavors, artful plating, and textural depth, reflecting both Jean-Georges artistry and Tennessee’s terroir.
• Standardize recipes, costing sheets, allergen/UI labels, and plating guides to ensure consistent execution across the team.
• Create showpiece desserts such as wedding cakes, chocolate sculptures, display items, and branded gifts aligned with luxury branding.

Tasting, Training & Quality Control

• Lead rigorous tasting sessions to ensure structural integrity, visual harmony, and Michelinlevel texture and flavor.
• Recruit, train, and mentor pastry team members in advanced techniques—sugar art, chocolate tempering, croissant lamination—nurturing both craftsmanship and culture.
• Oversee pastry service for galas, weddings, tastings, and high-volume banquets, ensuring timing, plating accuracy, and quality control under scale.

Financial, Safety & Guest Collaboration

• Monitor food and labor costs; optimize yields; forecast ingredients; collaborate with purchasing to source seasonal, premium ingredients.
• Enforce HACCP and ServSafe protocols, maintain immaculate stations, and uphold safety certifications.
• Collaborate with concierge, Rose Boutique, marketing, and event teams to align dessert offerings with guest milestones, branding events, and immersive experiences.
• Gather guest feedback from comment cards and reviews to iteratively refine offerings; drive innovation via R&D, culinary labs, and industry workshops.

4. Qualifications & Requirements

Essential Experience & Expertise

• 3+ years as a Pastry Chef with leadership responsibilities; 5+ years preferred, especially in Michelin-starred or Five-Star luxury environments.
• Culinary credentials in Pastry Arts, Baking & Pastry, or Culinary Arts (2-year technical or 4-year degree preferred).
• Mastery of both classical and contemporary pastry techniques—viennoiserie, plated multi-textural desserts, entremets, showpieces, gelato, artisan confections.
• Proven skill in recipe execution, yield forecasting, cost control, and waste management.
• Up-to-date ServSafe (or equivalent) and HACCP training, with a spotless sanitation record.
• Technological fluency in Microsoft Office, kitchen management, recipe costing, inventory systems, and POS/event platforms.
• Exceptional communication in English; fluency in French, Spanish, or Mandarin is a strong asset.
• Demonstrated leadership in hiring, mentoring, and coordinating pastry service across venues.
• Flexibility for early mornings, plated dinner services, weekends, holidays, and extended hours.
• Must be at least 18 years old.

Professional & Behavioral Competencies

• Creative Vision: Craft desserts with layered flavors, balanced textures, and visual elegance in the JeanGeorges style.
• Empathetic Leadership: Guide tasting and coaching with both culinary excellence and emotional intelligence.
• Composure Under Pressure: Sustain clarity and quality during high-stakes events and VIP service.
• Detail-Oriented Execution: Maintain minimal variance in plating/weight; ensure consistency in visual and taste elements.
• Financial Acumen: Reduce waste, manage budget, and use feedback data to refine offerings.
• Collaboration: Harmonize pastry with F&B, events, concierge, and branding efforts for seamless guest experiences.
• Adaptability: Handle unpredictable service demands and dietary shifts with grace.
• Narrative Communication: Articulate dessert inspiration and composition to internal teams and guests with sophistication.
• Innovation & Learning: Drive team growth through new techniques and stay informed through culinary research.
• Guest Sensitivity: Tailor pastry experiences around guest milestones and preferences while maintaining discretion.

Preferred Credentials

• Experience launching or elevating pastry programs at historic or landmark properties.
• Exposure to JeanGeorges kitchens or Michelin-advised pastry teams.
• Recognition from competitions (e.g., MOF, World Chocolate Masters).
• A curated portfolio of plated desserts or showpieces (Instagram-worthy visuals).

5. Why This Role Shines at The Hermitage Hotel

At The Hermitage, your craft isn’t just dessert—it’s a flourish in history. Positioned within Nashville’s grand Beaux-Arts treasure, your artistry adds a refined chapter to this National Historic Landmark’s legacy. Collaborating under the culinary vision of JeanGeorges Vongerichten, you unify regional richness and plated elegance in every dessert. Here, pastry is not only tasted—it’s remembered.

6. Benefits

At The Hermitage Hotel, we value our team members and offer a comprehensive benefits package to support your well-being and professional growth for Full Time Employees:

• Health & Wellness: Affordable health, dental, and vision insurance, with options to extend coverage to spouses, children, or domestic partners.
• Financial Security: Company-provided life insurance and a 401(k) plan with a 3% annual match.
• Work-Life Balance: Paid time off starting at 15 days per year after initial 90 day probationary period, increasing with tenure up to 30 days per year.
• Employee Support: Access to mental and behavioral health services, telehealth consultations, and an employee assistance program.
• Additional Perks: Complimentary meals in the employee cafeteria, subsidized on-site parking, and generous discounts at our retail and restaurant outlets.
• Professional Development: Ongoing education support, including industry training.
• Exclusive Rates: Special hotel rates for employees and discounted rates for friends and family.

7. Schedule:

· Must be available for Weekends/ Holidays

· Morning/Day/Night Shifts

· Shift Length 8(+) Hours

· Full Time range up to 32-40(+) Hours per week

· Location: In Person

8. Compensation

· Starting salary based upon experience

· Paid Biweekly

NOTICE
It is the policy of The Hermitage Hotel to employ the most qualified individuals. Promotion from within will be given priority whenever possible thus providing for growth, advancement, and increased responsibility for employees. All candidates are required to pass a pre-employment drug screen and criminal background check prior to beginning employment.

EQUAL OPPORTUNITY EMPLOYER
The Hermitage Hotel is an equal opportunity employer and does not discriminate against associates or job applicants on the basis of race, religion, color, sex, age, national origin, disability, veteran status, or any other condition protected by applicable state and federal laws, except where a bona fide occupational qualification applies.

Job Type: Full-time

Benefits:

• 401(k) matching
• Bereavement leave
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible spending account
• Food provided
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Retirement plan
• Vision insurance

Ability to Commute:

• Nashville, TN 37201 (Required)

Ability to Relocate:

• Nashville, TN 37201: Relocate before starting work (Required)

Work Location: In person